Southwest Breakfast Skillet

• servings: 4 servings
• total time: 35 minutes

Ingredients

4 strips center-cut low-sodium bacon (4 ounces)

12 ounces Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces

¼ cup water, plus more if needed

8 ounces white button mushrooms, diced

1 medium red, orange or yellow bell pepper, diced

½ small red onion, diced

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)

1 clove garlic, minced

4 large eggs

½ cup shredded Cheddar cheese

¼ cup chopped fresh cilantro

¼ cup prepared salsa or pico de gallo

Directions

Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.

Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.

Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation (see Tip). Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.

Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).

Nutrition

• Calories: 341 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 200 mg
• Sodium: 602 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 17 g